Spinach Salad with Carrot Miso Ginger Dressing (Copycat of TJ's)

I am loving the "Super Spinach Salad" from Trader Joe's. If I forget my lunch at work or did not have time to pack one I head straight over to TJ and get myself one of these salads. The salad is crunchy with small bites of cranberries, garbanzo beans, carrots, and quinoa. The dressing is sweet from the carrots, edgy from the ginger, and packed with flavor from the miso. So I decided to go on a mission to figure out this salad for myself. It is not too practical to buy 3 or 4 of these salad in order to have it for a family dinner.

The inspiration of this fabulous salad

My version of the salad when I compare the dressing side by side with Trader Joe's is not as sweet or as oily. There is also more of an edge due to the fresh ginger. I like the more flavorful, yet not as sweet or heavy salad dressing. I think it would be great to add some green onions, bell peppers, or avocado as well if you like those veggies.

Spinach Salad with Carrot Miso Ginger Dressing

Ingredients:

Salad Dressing (makes ~ 2 cups)

1/4 c. extra virgin olive oil

1 c. carrots

2 Tbs fresh ginger

2 Tbs shallots

1 clove garlic

2 tsp lightly toasted sesame oil

2 Tbs rice wine vinegar

2 Tbs miso paste

1/2 tsp sea salt, to taste

Salad

4 c. baby spinach leaves

1/2 c. shredded carrots

1/2 c. quinoa, cooked

1/2 c. edamame, shelled

1/2 c. garbonza beans

1/2 c. dried cranberries

1/4 c. pumpkin seeds

1/4 c. cherry tomatoes

Directions:

1. To make the dressing, pulse carrots, ginger, garlic, and shallot until finely chopped. Add the rice wine vinegar, miso paste, and sesame oil and continue to blend until pureed. While the food processor is running, add the olive oil and blend until smooth. Add salt to season. Set dressing aside.

2. Combine in a serving bowl all the salad ingredients.When ready to serve drizzle with desired amount of salad dressing and toss salad.